This superfood soup is an easy and tasty way to get your greens. And with colder weather outside, there’s nothing like a warming, creamy soup!!
This soup is so yummy, you might not be thinking about the health benefits, but there are many. Particularly important are the cruciferous vegetables … broccoli and kale. This family of vegetables is important because of the ingredient sulforaphane, which helps eliminate harmful toxic compounds in the body that might otherwise promote inflammation.
- 2 tbsp olive oil
- 1 tbsp garlic minced
- 2 large handfuls kale
- 4 stalks celery chopped
- 4 stalks broccoli chopped
- 8 cups low sodium vegetable broth
- 1/2 cup tahini
- 2 tsp sea salt
Sautee garlic in olive oil in a large soup pot.
At the same time, add half of the raw kale, celery, and broccoli to your high-speed blender (in that order). Cover with up to 4 cups of broth and blend.
Empty blender content into the pot with the sauteed garlic. Do the same for the other half of the veggies and broth.
Heat soup and simmer for up to 5 minutes. Remove from heat. Add tahini and sea salt. Stir well.
NOTE: If you want the soup to be extra creamy, you can re-blend after it's heated.